A healthy and delicious vegan cauliflower soup recipe. With simple ingredients and a few easy tips, this will become one of your favorite soups! Amazingly creamy! Grain-free, gluten-free, vegan, Paleo, dairy-free.

Course:
Soup, Soup/Stew

Cuisine:
American

Servings: 6

Calories: 35kcal

Author: Christine Galvani

Ingredients

Onehead cauliflower

1tablespoonolive oil(can sub coconut oil)

1small onion, chopped

2clovesgarlic, minced

3cupsof vegetable stock(sub water)

1/4teaspoonsea salt(add more to season later to your tastes)

1/4teaspoonfreshly ground pepper(add more to season later to your tastes)

Instructions

Remove the leaves of the cauliflower, cut the cauliflower into florets or chunks, rinse and set aside.

In a medium pot, add the olive oil (or coconut oil) and onions and cook until translucent, about 3 minutes. Then add the garlic and cook for another minute.

Add the cauliflower and vegetable stock or water and bring to a boil. Once boiling, simmer, cover and cook for about 15 minutes until cauliflower is soft. Turn off heat.

Using an immersion blender (or can use a traditional blender) blend until soup is silky smooth. Add additional salt and pepper to taste. Stir to combine. Serve and enjoy!

Update Notes: This post was originally published on January 30, 2013, but was republished with an updated recipe, new photos, step by step instructions and photos, recipe tips and a video in November 2018.

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